Double Roast Southern Lamb & Spiced Potatoes
with Honey-Mustard Slaw
- Wheat
- Gluten
- Soy
- May contain traces of allergens
What do you get when you pair roast lamb, Tex-Mex spiced potatoes and honey-mustard slaw? Your new favourite meal, that's what! Perfectly roasted lamb and potatoes teams up beautifully with a sweet and tangy slaw, all tied together with a generous drizzle of ranch dressing! Our stomachs are rumbling already!
Ingredients
2 packet
lamb rump
2
potato
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Dijon Mustard
1 packet
slaw mix
1 packet
Baby Spinach Leaves
Not included in your delivery
olive oil
½ tsp
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, cut potato into bite-sized chunks and place on a lined oven tray. • Drizzle with olive oil, sprinkle over Tex-Mex spice blend, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • While potatoes are roasting, transfer lamb, fat-side up, to a second lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While lamb is resting, in a large bowl, combine the honey, Dijon mustard and a drizzle of olive oil. • Add slaw mix and baby spinach leaves. Toss to combine. Season.
• Slice lamb. • Divide roast Southern lamb rump, spiced potatoes and honey-mustard slaw between plates. Drizzle over ranch dressing to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The lamb and salad combination was praised for its delicious taste, with the potatoes elevating the overall meal.
- Ease of prep: Some found success by splitting the recipe into two smaller portions, cooking on separate days for multiple meals.
- Suggestions: For leaner cuts, consider trimming excess fat from the lamb rump before cooking.
